Let’s discover how to prepare Colombamisù, the easy and quick Easter tiramisu: all you need is a colomba, mascarpone cream and chocolate chips! With the step-by-step procedure and the video recipe I will explain my method to make the tiramisu while keeping the dove shape. Of course, you can make single portions of Colombamisù by cutting the colomba and using glasses or small dessert bowls to create mini portions of this delicious and easy Easter dessert.
When I think about desserts, tiramisu comes to mind. So today I suggest Colombamisù, that is, the easy and quick Easter tiramisu to prepare! We’ll make together the tiramisu cream and then we’ll fill the colomba in layers, enriching everything with dark chocolate chips.
In recent years, among the most-read recipes on the blog, my tiramisu cream stands out, which I published many years ago. A very simple basic preparation: my cream is made of mascarpone, spreadable cheese, an egg and vanilla extract. I don’t add sugar, there’s no need to pasteurize the eggs because the cream quantity is designed for a dessert for 6 people and should be made right before assembling. Therefore you don’t need to store it in the refrigerator. This makes the tiramisu dessert even easier and faster to prepare.
To make this Easter tiramisu I chose a plain colomba, without candied fruit or other inclusions, so that the simple and highly scented dough of the colomba remains the true star. I love the dough of these cakes: as with panettone, for me the colomba must be plain. I don’t like candied fruit, raisins or similar additions.
If you haven’t guessed it yet, I love Easter as much as I love Christmas and this time I thought of a very easy recipe without too much fuss in the kitchen! We will make a no-bake and super indulgent dessert that everyone will enjoy, adults and kids alike! Perfect for Easter, the Colombamisù will become your favorite Easter dessert!
Over the years I have prepared many recipes shaped like a colomba, but I had never thought of the Colombamisù. Then, a few days ago, talking with a colleague, this idea came to me. She immediately told me: “Yes, how lovely!” and so, caught by her enthusiasm and the desire to taste this dessert, I got into the kitchen this morning.
Below I leave the clickable links to the colomba recipes I prepared. Each link will take you to the chosen recipe. If you love savory recipes, don’t miss the filled savory colomba Danubio or the savory colomba with speck and zucchini, easy and quick to make.
If instead you’re on the desserts-all-the-way team, you can try the colomba pan brioche with Nutella or the quick Easter colomba to make at home easily following my recipe. Also unmissable is the Easter anti-waste recipe: cocoa colomba truffles, perfect to reuse leftover colomba slices. In short, there is something for every taste!
I remind you that I wait for you every morning in the Facebook group and fan page of “Le Ricette di Bea” with the Recipe of the Day! A must-see appointment to start the day together with a sweet or savory treat! Let’s move on to the Easter recipe: Colombamisù, the tiramisu made with colomba!
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 15 People
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Easter, Easter Monday
- Energy 407.78 (Kcal)
- Carbohydrates 39.81 (g) of which sugars 15.39 (g)
- Proteins 5.89 (g)
- Fat 25.79 (g) of which saturated 8.53 (g)of which unsaturated 3.92 (g)
- Fibers 7.37 (g)
- Sodium 153.05 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to make Colombamisù
- 1 plain colomba (dove-shaped Easter cake)
- 2 1/4 cups mascarpone
- 1 1/8 cups spreadable cream cheese
- 1 egg
- 1 pinch salt
- 1 tsp vanilla extract
- to taste dark chocolate chips
- 3/4 cup coffee (about 200 ml)
Cocoa powder is optional, as is powdered sugar. I don’t like powders much; I prefer to add a few extra chocolate chips rather than cocoa. But if you like it, you can dust some cocoa in the various layers of the Colombamisù, as you do when making classic tiramisu.
I used instant coffee as the soaking liquid for the colomba. If you prefer, you can prepare about 3/4 cup of coffee (200 ml) with a coffee maker and let it cool to room temperature. I don’t have a moka at home but an espresso pod machine, and when I need a lot of coffee, as in this case, I boil water with a kettle and dissolve a few teaspoons of instant coffee without adding sugar.
Tools to make Colombamisù, the Easter tiramisu with colomba
- 1 Hand mixer
- 1 Bowl
- 1 Spatula
- 1 Spoon
- 1 Piping bag
- 1 Knife
- 1 Plate
- 1 Coffee maker
- 1 Small bowl
- 1 Brush
If you don’t have a moka or coffee maker like me, you can use a kettle and heat about 3/4 cup of water, then dissolve some instant coffee without adding sugar. Let it cool to room temperature before using. This, in my opinion, is the easiest and most economical way, especially compared to pods, to prepare coffee to use in homemade desserts.
Steps to make Colombamisù, the easy and quick Easter tiramisu
I start today’s no-bake dessert preparation with the only ingredient that requires more time, not for preparation but for cooling, that is the coffee. I bring about 3/4 cup of water to a boil with a kettle and dissolve some instant coffee without adding sugar. I let it cool on the kitchen counter for 20 minutes. If you have a moka or a coffee maker, you can prepare the indicated amount with one of those devices.
Once the coffee is ready, I move on to preparing the tiramisu cream that I will use to fill the Easter colomba. As mentioned, I don’t pasteurize the eggs, but if you want to do so, feel free. Generally, in my house a tiramisu doesn’t last more than a day and the eggs I use are purchased at the supermarket from the organic section, and I feel comfortable using them raw in this preparation.
I take a large bowl and add the mascarpone, then the spreadable cheese, the vial of vanilla extract and a pinch of salt. I break the egg and add it to the bowl before working the ingredients with the electric mixer. I need to obtain a nice thick and smooth cream, perfect for the Easter tiramisu I’m about to make.
I transfer the cream into a piping bag with a large tip and set it aside on the work surface. Then I move on to cutting the colomba to create the layers to fill with the cream and dark chocolate chips.
For convenience and practicality, I decided to make only two horizontal cuts on the colomba. So I remove the paper mold from the colomba, slice first toward the base with a very sharp knife and then make another cut just below the glaze, sugar nibs and whole almonds covering.
Now I take the bowl with the coffee, which should be cool by now, and with a kitchen brush I start to lightly soak the first colomba layer, being careful not to overdo the amount of coffee. With the piping bag I fill with the cream and place the chocolate chips here and there. I chose dark chocolate chips to give more character to the tiramisu, but milk chocolate chips or white chocolate chips also work well.
Once I have filled the last layer, I can place the final piece of the colomba and here it is: the Colombamisù! A colomba transformed into an irresistible dessert thanks to the cream and chocolate chips. How long did it take? 10 minutes! And without turning on a stove, unless you count brewing coffee.
You may decide to dust with cocoa powder or powdered sugar if you like. Or do as I do and add nothing else to this colomba dessert. I’m then ready to serve a hit of calories, yes, it’s true, but also a decadent and very soft dessert! Perfect to celebrate Easter with family and loved ones!
I wish you all a great meal and I’ll be here every day in my kitchen with many easy, quick and delicious recipes like this one!
Tips and variations for Colombamisù
Tips: prepare Colombamisù only when you are sure you will serve it at the table. It is not a dessert that keeps for long due to the filling. If some of the tiramisu with colomba remains, you can store it in the refrigerator for up to two days. Work the tiramisu cream well until creamy and dense: given the presence of the two cheeses, this step is essential to properly combine them into a uniform cream.
Variations: you can replace the spreadable cheese with whipped fresh cream if you prefer a less “cheesy” tiramisu cream. You can add the whole egg indicated in the ingredient list and an extra yolk if you want a slightly more yellow cream than mine, which tends to be very white. You can add powdered sugar to the cream to make it firmer and perhaps create an even higher layer of cream. As mentioned, you can substitute the dark chocolate chips with milk or white chocolate chips.
FAQ (Questions & Answers)
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